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A little cold roast pork and half a cooked cauliflower did not look very inspiring for supper last night, but the addition of some classic spices, and flavourings, rice, leeks, onions and some nuts made all the difference.

Serves 2-3 People

Fry 1 sliced medium onion; 1 large leek, trimmed washed and sliced; in a large pan with a little vegetable oil until beginning to soften. Stir in 1-2 cloves crushed garlic (optional), 1 tsp each of ground turmeric, coriander and chili or paprika (or 2-3tsp Harissa mix or your favourite spice blend) and 50g per person of Basmati or long grain rice. When well mixed stir in 100ml per person hot stock, cover and bring to the boil. Simmer gently for about 10 minutes or until the rice is swollen and almost tender. Add extra liquid or stock if it seems too dry.
Then stir in 200-250g chopped left over roast (turkey, pork or lamb), 50g or more whole, chopped or flaked mixed nuts (save some to sprinkle on before serving) and seasoning to taste. Cove and leave to cook very gently for another 5-10 minutes until rice is tender and meat is fully heated through.
Serve immediately sprinkled with more nuts, toasted, and chopped herbs. Serve with a little chutney, relish or spicy tomato salsa on the side.

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